1. Technical Training for Your Future

2. 1. Gather/Opening
2. Stretch
3. Follow up on issues
4. What is going on today
5. KPI review ( Key Performance Indicator)
◦ Measurements of quality, productivity, and financial
records
6. New items to discuss
7. Closing

3.  Stretching
 Today: We will be going through some technical information about Gate Gourmet’s
kitchens as well as hands on training.
 KPI: Do not sleep, cell phones OFF, no side conversations.
 Safety first
◦ Safety clothing: slip resistant shoes
◦ When wearing a hat or hood: hairnet-hat-hairnet
◦ No jewelry or false lashes or nails. No nail polish allowed.
◦ Badges visible at all times
◦ Pay attention – wet floors, pick up items on the floor
◦ Driving on airport grounds – speed & signs
◦ Colors: Lab coats and hairnets
 Communication
◦ See it, Say it
◦ Gate Gourmet Values: Excellence, Passion, Integrity, Accountability
◦ Positive attitude, good work ethic & being responsible
◦ Bulletin boards – where & why & Unit Maps
 Leads vs Supervisors vs Managers vs GMs
◦ Leads are Union employees just like you - - They know a lot and are normally SMEs (Subject
Matter Experts)
◦ Supervisors/managers are salaried and do not do union work.
◦ Supervisors work with the workers.
◦ Managers manage the department process flow
◦ Directors manage the business.

4.  Transportation:
◦ TSA: Transportation Security Administration
◦ AOA: Air Operations Area ( Airfield)
◦ DEP: Departure
◦ Dock: Loading Dock
 Interior:
◦ Drawer/Bend: Soda or Liquor Container
◦ EPA: Equipment Processing Area (Dish machine)
 Safety:
◦ CCP: Critical Control Point
◦ HACCP: Hazard Analysis and Critical Control Points
◦ SOP: Standard Operating Procedure
 Classes:
◦ C/C: Business Class
◦ F/C: First Class
◦ Y/C: Coach Class

5.  Kitchen:
◦ BOB: Buy on Board
◦ MPH: Meals Per Hours
◦ RR: Run Rate
◦ RTE: Ready To Eat
 General:
◦ ETA: Estimated Time of airplane Arrival
◦ ETD: Estimated Time of airplane Departure
◦ FIFO: First In First Out
◦ KRT: Kitchen Ready Time
◦ KDT: Kitchen Departure Time
◦ STA: Scheduled time of arrival
◦ STD: Scheduled time of departure
◦ VPS: Variable Production Schedule

6.  Take 5 minutes
 Break off into 2s &
interview the other
person:
◦ Find out their name
◦ Where do they call home?
◦ Favorite food & why?
◦ Favorite job they’ve had & why?
 Stand up & present answers about
your person.

7.  Languages
 Generations in the Workplace
 Religion
 Ethnicity
 Culture
 Sexual orientation
 Personalities:
◦ Introverts/Extroverts
◦ Emotional intelligence
 Personal lives

8. I could have saved a life that day
But I chose to look the other way.
It wasn't that I didn't care,
I had the time and I was there
But I didn't want to seem a fool,
or argue over a safety rule.
I knew he'd done the job before
If I spoke up he might get sore.
The chances didn't seem that bad
I'd done the same, he knew I had,
So I shook my head and walked on by,
He knew the risks as well as I.
He took the chance, I closed an eye,
And with that act, I let him die.
I could have saved a life that day,
But I chose to look the other way.
Now every time I see his wife,
I'll know I should have saved his life.
That guilt is something I must bear,
But it isn't something you need share.
If you see a risk that others take,
That puts their health or life at stake,
The question asked or thing you say
Could help them live another day.
If you see a risk and walk away
Then hope you never have to say,
I could have saved a life that day
But I CHOSE to look the other way.
Author: DON MERRILL
"I CHOSE TO LOOK THE OTHER WAY"

9.  Ramp SQUAD
◦ Safety – Quality – And –
Delivery
◦ GOAL:
 Focus on safety procedures and
problem solving to prevent
delays and mistakes.
 PRIDE
◦ Personal –
Responsibility – In -
Daily – Effort
◦ Safety is Everyone’s
Responsibility
1. Know your job
2. Be Aware
3. Be Prepared

10. ◦ Standard Uniforms
◦ Standard Behaviors
◦ Wellbeing Committees & Initiatives
◦ Training Opportunities
◦ Recognition Programs
◦ Safety Initiatives
◦ Improved Cafeteria Facilities
and Food Service with Health
Food Choices
◦ Improved Communications

11.  The placement of a lockout device on an
energy source, preventing accidental
discharge of any energy
(Chemical, electrical,
hydraulic, spring, pneumatic)
 Only the person who placed
the lockout device on the
energy source can remove
the lockout device.

12.  Who has worked in a food service
environment before?
 What do you think “clean as you go” means?
 Clean vs sanitize:
◦ Clean: Removal of visible dirt.
◦ Sanitize:Removal of micro-organisms/bacteria.
 What “Clean As You Go” means to Gate
Gourmet.

14. No jewelry,
polish or
lashes

18. Five Minute Training
FMT

20.  NO!
 NO!
 NO!

26. Policy
 Refrigerators for storage of Potentially Hazardous Foods
must not surpass 41  F.
 Each refrigerator’s temperature must be accurately
documented at least every 8 hours. (or at least three times
per day)
 If electronic, must be able to notify employees of issue, and
needs to be checked every 90 days for proper operation.

27. HACCPHACCP
Policy
 The time food is exposed to room temperature
during handling must be limited. The time limit is
based on the ambient (room) temperature of the
preparation area
 If ambient temperature is above 59 F exposure
time must be less than 45 minutes (target 30
minutes) or internal food temperature must be
kept under 59F. If ambient is below 59 (42-59) F
exposure time must be less than 90 minutes
Target 60 minutes).
 All temperatures must be logged (when relevant).
Foods prepared in 41F or less does not have an
exposure time limit—no temps to be logged.
Refer to CCP-2

28.  F - Food
 A - Acidity
 T - Time
 T - Temperature
 O - Oxygen
 M - Moisture
Which factors are we able to control?
Airline catering process exposes product
to

29. Food safety
Terms
Foodborne illness
Hazard Analysis and Critical Control Points (HACCP)
Critical control point
Critical factors
Food, acidity, time, temperature, oxygen and moisture
pH
Water activity (aw)
Pathogens
Clostridium botulinum
Hazard analysis and critical control points

30.  3 major departments in the kitchen:
1. Interior:
 EPA
 Porter
 Equipment
 Galley
 Flight Checkers
2. Food
 Food assembler
 Cooks
 Store Room Clerk
3. Transportation
 CSA (Customer Service Assistant) – Guide Trucks
 CSR (Customer Service Representative) - Drivers
 You will get more info from your supervisor.

31. COOK PORTER

32. PANTRY FRUIT CUTTER

33. PANTRY RUNNER

34. TRANSPORT EQUIPMENT

35. EPA FLIGHT CHECKER

37. DAY 2
Technical Training for Your Future

41. GGI Material Number 136826 CYCLE: C 2 CLASS EC YC
Cycle Start Date 01.08.2012
Cycle End Date 31.08.2012 Revised Date 01.12.2011
IG Mixed Salad 1 OZ 1 OZ B
IG Lid Bowl with YC 1 PC 1 PC B
Assembly And Production Details:
Instructions:
1. Arrange items on Bowl per
photo

42. GGI Material Number 136826 CYCLE: C 2 CLASS EC YC
Cycle Start Date 01.08.2012
Cycle End Date 31.08.2012 Revised Date 01.12.2011
Assembly And Production Details :
BOARD AT 100% PAX
INSTRUCTIONS:
1. Place the Cookie in the upper left corner.
2. Place the salad in the lower right corner.
3. Place the cutlery beside the dessert.
4. Place Doily in the lower left corner
5. Place the cup on top of Doilies
IG HLDE Salad 1.0 OZ 1 OZ B
IG Lid Bowl Color YC 1 PC 1 PC B
IG Tray Burgundy 1 PC 1 PC B
IG Cookie Vanilla 1 PC 1 PC B
IG Doily 1 PC 1 PC B
IG Cutlery disposable 1 PC 1 PC B
IG Tray V56 1 PC 1 PC B
IG Solo Cup 4 0Z 1 PC 1 PC B

43. GGI Material Number 136826 CYCLE: C 2 CLASS EC YC
Cycle Start Date 01.08.2012
Cycle End Date 31.08.2012 Revised Date 01.12.2011
Assembly And Production Details :
BOARD AT 100% PAX
INSTRUCTIONS:
1. Place paper tray on top of the tray
2. Place entrée in the upper left corner.
3. Place cake beside entrée
4. Place Doily in the lower left corner
5. Place solo cup on top of the Doily paper
6. Place cutlery in the lower left corner
7. Place salt and pepper above cutlery
8. Place salad beside salt and pepper
IG Mix Salad 1.0 OZ 1 OZ B
IG Lid Bowl white 1 PC 1 PC B
IG Paper tray mat EC 1 PC 1 PC B
IG Cutlery disposable 1 PC 1 PC B
IG Tray Grey 1 PC 1 PC B
IG Salt 1 PC 1 PC B
IG Doily 1 PC 1 PC B
IG Pepper 1 PC 1 PC B
IG Solo Cup 4 0Z 1 PC 1 PC B
IG Chicken with ginger sauce 8 OZ 9 OZ B
IG Broccoli salad 4 OZ 4 OZ B
IG Wedge tomatoes 3 OZ 3 OZ B

47.  There are hundreds of airplane sizes, layouts
and seating setups that we work with on a
daily basis.
 Example: 2 Airbus A319’s come in at 0900.
One is from Delta and the other is from US
Airways.
◦ Each flight may have a different # of seats on the
plane, a different Galley Layout and a different Cart
Layout.
◦ Be sure to pay attention to the details on each Cart
Diagram!

49. Standard: 124 Passengers

50. Galley
Layout
Page 1

51. Galley
Layout
Page 2

52. Galley
Layout
Page 3

53. Galley
Layout
Page 4

59.  A progressive program where every kitchen passes a
set of standards and assessments which allow them
to get better and better at what they do.
 Continuous improvement is a team that focuses on
improving profits by reducing costs through
increasing efficiency and increasing revenue by
improving quality.
 Lean Manufacturing – lower the complexity of
manufacturing, which in return reduces errors.
 Level 1 – Mandatory Standards
 Level 2 – Best Practices
 Level 3 – World Class

60. 5s Method
1. Sort
2. Straighten
3. Sanitize
4.
Standardize
5. Sustain

61.  Sort
◦ Get rid of things that we don’t use/need.
 Straighten
◦ A place for everything and everything in it’s place.
 Sanitize
◦ Clean to inspect.
 Standardize
◦ Checklists so that abnormalities are easily recognized.
 Sustain
◦ Positive tension to keep it organized.
How do we accomplish this?